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updated green bean casserole

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

A newer version of an old favorite. After having the old version Thanksgiving after Thanksgiving & every other family holiday (you kind of get tired of the same old thing....honestly, I don't think I'll ever have the old version again!

(2 ratings)
yield 8 - 10
prep time 30 Min
cook time 25 Min

Ingredients For updated green bean casserole

  • 1 stick
    butter, divided
  • 1 dozen
    cremini mushrooms, sliced
  • 2 Tbsp
    olive oil, extra virgin
  • 3 lg
    celery stalks, thinly sliced (litery see-thru)
  • 1 lg
    yellow onion, diced
  • 2 can
    cream of mushroom soup
  • 1 can
    evaporated milk
  • 8 oz
    cream cheese, room temperature, cut into 1
  • 1 tsp
    emeril's original seasoning
  • salt and pepper
  • 3 bags
    green beans, frozen, thawed
  • 1/2 c
    cheddar cheese, shredded
  • 1/2 c
    parmesan cheese, grated
  • french fried onions, to taste
  • 1/2 c
    monterey jack cheese, shredded

How To Make updated green bean casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    In a 3 qt. saucepan, melt 4 Tbsp butter until bubbly. Saute sliced mushrooms on medium-high heat until soft & almost dry. Set aside in a small bowl.
  • 3
    Using the same saucepan, pour in oil on medium-high heat until shimmery. Saute celery & onion until tender. Lower heat to medium; add soup & milk. Use a whisk to incorporate the mixture. Add cream cheese & remaining butter, whisk until smooth. Add seasonings. Gently fold in beans.
  • 4
    In a 13" x 9" baking dish, pour in soup/green bean mixture. Evenly sprinkle the parmesan cheese on top, then the cheddar. Evenly sprinkle crushed fried onions over, then monterey jack & arrange slice creminis on top. Bake 20 - 25 minutes. Enjoy!
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